To make the most out of blueberry season–which is from the end of July to the beginning of September–why not prepare these homemade blueberry and ginger popsicles (ice pops)? We use plain Greek yogurt and condensed or evaporated milk (not the Eagle Brand one, which is thick and sweet, but rather the Carnation milk, which has more protein than cow’s milk) as a basis for this recipe.
These ingredients will give your pops the rich and creamy texture of ice cream while also reducing the fat content! These homemade fruity popsicles are therefore more nutritious (and delicious!) than shop-bought alternatives. No need to make a trip to Costco or Walmart in the blazing sun for a frozen treat!
SIMPLY DELICIOUS: Love blueberries? Try these recipes!
Fresh ginger, grated
0% M. F. plain Greek yogurt
Unsweetened condensed milk, Carnation style
In a small pot, cook the blueberries and the ginger over medium-high heat for 5 to 7 minutes, or until the preparation starts to look like jam. Then, using a fork or a potato masher, coarsely crush the blueberries.
Mix together the Greek yogurt, maple syrup, and condensed milk until smooth and creamy. Incorporate the blueberry and ginger preparation.
Pour into 10 popsicle molds. Insert a wooden or plastic stick in the middle of each mold, leaving 5 cm (2″) out. Freeze for at least 4 hours.
To remove the popsicles easily, hold the molds under warm water during a few seconds. Enjoy!
It’s easy! All you have to do is not mix the bluberry preparation with the yogurt. Then, to get beautifully layered popsicles, pour the yogurt into the molds and freeze it first. Add the blueberry preparation on top and freeze again.
Laisse-nous un commentaire!
The latest news, delicious recipes and a ton of healthy advices
directly in you inbox, it's good for you!